Name: Agneau aux Haricots Blancs
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Serves 6
Cuisine: France
Ingredients: sea salt; 1-2 chillies, diced; 1.8 kg leg of lamb (cut the shank off); freshly ground black pepper; 3 red onions, chopped; 2 X 400 g tins chopped tomatoes; 250 g dried butter or haricot beans, soaked overnight; 1 bulb of garlic, cloves crushed, peeled and chopped; 1 bottle red wine; 300 ml stock; 3 sprigs of rosemary; 4 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This is a dish of strong, hearty flavours, in which the red wine, garlic, rosemary and chillies lift the mild flavour of the butter beans for a warm and delicious combination. Serve with a simple green leaf salad to follow. My great-grandmother used to make her version of this dish every year at Easter; Tm glad to see that in Gascony, too, the tradition continues...